The Lucille by Chef Ryan Leinonen of TrilliumThe vodka/toast combo is a part of any Lucille's balanced breakfast (except Lucille 2), and now it can be part of yours, with a few added ingredients to make it taste delicious. Don't worry though: there's still plenty of vodka in it.
- 1 pint vanilla ice cream
- 3oz vodka
- 1 piece rye bread
- strawberry Pop Rocks
Mix vodka and ice cream in blender. Pour the mixture back into the ice cream pint container and refreeze. Cut small pieces of caramel and bake them on a cookie sheet at 300 degrees until slightly burnt; let cool, then scrape into a bowl and put aside. Pause momentarily to admire the seal Army gave you for marksmanship. Toast the bread and slather it with butter, then sprinkle with salt and sugar to taste. Cut the bread into croutons. Scoop the vodka ice cream on top; sprinkle the caramel and strawberry Pop Rocks over it. If using a surrogate, make sure the head-mounted camera equipment is up to snuff.